pan seared diver scallops with a corn succotash

Scallops are tasty all year around. Now that spring is approaching these veggies are perfect for a great bunch or sunday dinner with your family. 

Recipe:

• 1 cup fresh corn kernels
• 1/3 cup finely chopped onions
• 1 teaspoon minced garlic
• 1/4 cup small diced zucchini
• 1/4 cup small diced yellow squash
• 1/4 cup small diced roma tomato
• 2 tablespoons chopped parsley
• 1/4 white wine
• 12 large diver scallops, removed from the shell - use large scallops if diver is not available
• Salt and pepper
• 2 tablespoons of unsalted butter
• 2 tablespoons of olive oil

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the half the butter and half the oil to a 12 to 14-inch sauté pan (preferably nonstick) on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. 

In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, zucchini, and yellow squash for 3 minutes. Season with salt and pepper. Add the tomato and deglaze with wine. Cook for about 2 minutes. Add the remaining butter to the succotash. Remove from the heat. Spoon the veggies on the bottom of the plate. Arrange the scallops around the salad. Garnish with more chopped parsley, cracked black pepper and lightly drizzle some more olive oil to give it shine.